Quantitative and qualitative estimation of bacteria in foodstuffs by genetic amplification | Estimation quantitative et qualitative par amplification génétique des bactéries présentes dans les denrées alimentaires
2002
China, Bernard | Ghafir, Yasmine | Daube, Georges
Английский. peer reviewed
Показать больше [+] Меньше [-]Английский. Food quality is a major concern of our modern society. The sudden awareness that food is not sterile underlines the need of a rigorous microbiological analysis of foodstuffs. The techniques developed until now require the growth of the microorganism on a selective medium allowing to differentiate it from other bacteria. This procedure could be long and difficult for the analysis. To improve these classical methods, molecular biology techniques based on the specific amplification of a DNA sequence are in development. Moreover, the apparition of real time PCR allows new future prospects since it allows to quantify the number of bacteria present in a sample. This quantitative aspect is very important in food microbiology. In this way, the molecular biology tools should allow to develop fast, sensitive, specific and quantitative diagnosis tests to confirm the results obtained by classical methods but also to allow the diagnosis of fastidious bacteria.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил University of Liège